I’m really getting into this raw treats bandwagon – they’re actually proving quite enjoyable to make. I’ve always been a lover of the cherry ripe flavour combination of chocolate, cherry and coconut.
Recently Du Chocolat reached out to me and sent me some of their sugar free chocolate powder, which I currently use regularly to make hot chocolate drinks of a night time. As such a versatile product, I thought why not create a delicious dessert recipe using the powder to give you another idea of how to incorporate in into your cooking. I found the best thing about using Du Chocolate in the base and topping layers of this recipe, was the fact that I didn’t not have to add extra syrups or sugars to make it sweet. Du Chocolate is sweetened with Natvia – a sugar substitute made from Stevia.
Similar to my recipe for raw matcha mint slice, this recipe comes with an important note: while this slice is raw, and doesn’t include any usual baking ingredients (refined sugar, butter etc.), this doesn’t not mean this slice is not energy dense. As it includes nuts, coconut, coconut oil and dried fruit, it means that this slice is in fact VERY energy dense. As with all discretionary items, raw or otherwise, I would recommend eating this dessert in moderation.
This recipe was adapted from Becomingness’ Raw Cherry Ripe Slice.
Raw Cherry Ripe Bites
For the base
- 1 cup cashews
- 1/3 cup Du Chocolat sugar free hot chocolate powder
- 3 tbsp coconut oil , melted
For the centre
- 2 cups shredded coconut
- 1 cup cherries , pitted (fresh or frozen)
- 10 Medjool dates , pitted
- 1/4 cup coconut cream
- 1 tsp vanilla extract
For the topping
- 2 tbsp coconut oil , melted
- 2 tbsp Du Chocolat sugar free hot chocolate powder
To make the base, blend all base ingredients in a blender until a chocolate dough has formed. Press approximately two teaspoons of mix into a silicon mini muffin baking tray. Place into the freezer to set.
For the centre, add all ingredients into a blender and pulse to combine. Blend this to desired texture. Scoop approximately one tablespoon of filling into each muffin mold on top of the chocolate base. Place into the freezer for at least one hour, or overnight to set.
For the topping, whisk together coconut and chocolate powder until a smooth paste forms. Remove raw bites from the freeze and pop out of the molds. Pour chocolate topping on top and place back into fridge or freezer to allow the topping to set.
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